Who loves pasta just as much as I do?! The versatility, the taste (most of the time!) and how simple it is to cook. Well, UGO Foods pasta, as part of their ‘Ugo Thrive’ range, definitely ticks all three of those boxes. Both of the pastas reviewed are gluten free, nut free, wheat free and dairy free. Meaning they’re perfect for Coeliacs and Vegans!
About UGO Foods
UGO Foods is a British company who specialise in fresh, gourmet pasta, among other products such as noodles and dumplings. They perfectly combine modern day technology with traditional methods to create the award-winning and renowned fresh pasta today. UGO Foods were the first ever in the industry to launch a gluten free tortelloni – which I will definitely be trying in the near future!
I found it of interest that the company was founded by Luigi Ugo (only fourteen years of age) when he began working in a London grocery store. His passion for pasta expanded to noodles, when he started making them for the evolving Chinese community in the area, which led to the birthplace of China Town!
For any more information you can go to their website.
What does it taste like?
I was kindly sent two different packets of their fresh pasta to try; the Chickpea Fusilli and the Pumpkin & Sage Raviolini. I decided it would be a valuable excuse to cook two different meals for my family, on two separate occasions. What a great decision this was! Can I just stress how AMAZINGLY QUICK they were to cook? Being fresh pasta, they literally took two minutes.
Pumplin & Sage Raviolini
Absolutely delicious. It’s a gluten and egg free pasta filled with pumpkin, non-dairy mozzarella style cheese and sage, also with a high fibre content! I made a simple but yummy pesto pasta using it (see photos below).
I served mine topped with cheese and with homemade garlic bread (using a BFree bake-at-home brown baguette) and tomatoes on the vine! A great combination. But you can also tweak this and have it with other accompaniments.
You can find this pasta online here.
This super pasta contains plant based protein which is naturally occurring in chickpeas. Pasta bake was the first thought that came to my mind when I saw this pasta. However, being fresh pasta, I was slightly apprehensive about doing it.
No regrets! It took in total 20ish minutes and was super tasty. If you want the recipe for my Gluten Free Tomato and Vegetable Bake you can read and print it here.
Where can I find myself some?
Currently, there are also two other fresh pastas in the UGO Thrive range which are also gluten free and suitable for vegetarians (not vegans but you have the other two above thank goodness!). Their Gluten Free Penne and Spinach and Ricotta Tortelloni.
You can find their pasta in the chiller/fresh section in Waitrose, Sainsbury’s, Ocado (online), Wholefoods and other independent health stores nationwide. £3 for the Pumpkin & Sage Raviolini; £2.50 for the Chickpea Fusilli – worth it!
Thanks for reading, let me know if you would like any further information or pasta recommendations/recipes. That reminds me, I make a killer Parma ham and Bechamel lasagne I’ve been meaning to put up for a little while now…
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